Butternut Squash

 

Storage

Despite the tough exterior (which preserves them during lengthy storage), butternut squash needs careful handling.  Like garlic and onions, squash should be kept in a cool, dry location such as a cellar, garage, or unheated room.

You can also freeze it:  Roast squash and scoop out flesh. Puree and freeze in pint-sized plastic containers - a great thing to do with leftover squash.


Nutrition

Squash is an excellent source of beta carotene and potassium and a source of Vitamin C and folacin.


Varieties we grow:

Waltham

Burpee Butterbush




History

Squash has been eaten for well over 10,000 years and began as wild squash, which was grown in Guatemala and Mexico. This type of squash had little flesh and was bitter to taste. Native Americans believed squash was so nutritious that it was buried along with the dead to provide nourishment on their final journey.  Squash was originally grown for the seeds, because they were believed to increase fertility; however, with the evolution of the butternut squash, plants produced fruit that had a thicker skin, fewer seeds and less waste. Butternut squash has a buttery orange flesh and a sweet taste.  The most popular variety, the Waltham Butternut, originated in Waltham, Massachusetts, where it was developed by Robert E. Young.


Recipes

Scalloped Butternut Squash

25 More Butternut recipes


Butternut Squash Soup

Prep Time: 25 Min  Cook Time:  1.5 Hrs  Ready In:  2 Hrs

6 Servings

Ingredients

1 chopped onion

2 cloves garlic

4 tablespoons butter

2 butternut squash

3 cups veggie or chicken broth

1 cup apple cider

2 tablespoons olive oil

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper

1 /2(4 ounces) package cream cheese (you don’t have to go this rich (you can use cream, half & half, almond milk, coconut milk etc, etc..)


Directions

  1. 1.Halve and quarter each squash, brush with olive oil, lightly salt and pepper and roast flesh side down at 350 C for 1 hour.  Cool enough to remove skins.

  2. 2.In a large saucepan, saute onions and garlic in butter until tender. Add squash, broth, cider, marjoram, black pepper and cayenne pepper. Bring to boil; cook 15 minutes.

  3. 3.Puree squash and cream cheese in a blender or food processor in small batches (careful - Hot!) until smooth. Return to saucepan, and heat through. Do not allow to boil.



Butternut Squash Supreme

Prep Time:  30 Min  Cook Time:  40 Min  Ready In:  1 Hr 10 Min

6 Servings 

Ingredients


2 butternut squash

2 eggs, beaten

1 cup shredded Cheddar cheese

1 medium onion, chopped

3/4 cup milk

1 teaspoon salt

1/4 teaspoon pepper

2 cups crushed crackers

2 tablespoons


Directions

  1. 1.Halve and quarter each squash, brush with olive oil, lightly salt and pepper and roast flesh side down at 350 C for 1 hour.  Cool enough to remove skins.

  2. 2.Saute onion in a little olive oil until tender

  3. 3.Place in a large bowl; mash. In another bowl, combine the eggs, cheese, onion, milk, salt and pepper; add to the mashed squash and mix well.

  4. 4.Transfer to a greased 2-qt. baking dish. Sprinkle with cracker crumbs. Dot with butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a knife comes out clean.

 


Butternut Squash Risotto

Prep Time:  10 Min  Cook Time:  35 Min  Ready In:  45 Min

4 Servings 

Ingredients

1 butternut squash

2 tablespoons butter

1/2 onion, minced

1 cup Arborio rice (use Barley for a nuttier flavour)

1/3 cup dry white wine

5 cups hot veggie or chicken stock

1/2 cup grated Parmesan cheese

salt and ground black pepper to taste


Directions

  1. 1.Halve and quarter each squash, brush with olive oil, lightly salt and pepper and roast flesh side down at 350 C for 1 hour.  Cool enough to remove skins.

  2. 2.Drain, and mash squash in a bowl with a fork.

  3. 3.Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

  4. 4.Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.